Vegan Pistachio Tres Leches Cake

This vegan spin on traditional tres leches cake transforms a classic dessert into a plant-based delight without sacrificing any of the moistness or flavor that makes the original so beloved. The pistachio-infused sponge soaks up the trio of dairy-free milks overnight, resulting in a cake that's decadently moist yet surprisingly light.

I created this recipe when searching for a showstopping dessert for my sister's birthday. She follows a vegan diet but loves traditional Mexican desserts. The look on her face when she tasted this pistachio-infused version told me everything I needed to know this would become a family tradition.

Ingredients

• Aquafaba: unlocks the secret to a fluffy vegan cake by mimicking egg whites when whipped
• Raw shelled pistachios: provide the distinctive flavor that makes this cake special
• All-purpose flour: creates the perfect structure for soaking up the milk mixture
• Cornstarch: contributes to a more tender crumb in the finished cake
• Soy milk: adds protein and creates the perfect cake texture
• Olive oil: keeps the cake moist and adds subtle depth of flavor
• Pistachio butter: intensifies the nutty flavor throughout the milk soak
• Sweetened condensed coconut milk: provides richness and sweetness without dairy
• Evaporated coconut milk: creates authentic tres leches texture without animal products
• Coconut whipping cream: creates a fluffy topping that stands up to the moist cake

Step-by-Step Instructions

Prepare the oven:

Begin by preheating your oven to 160°C/320°F fan-forced or 180°C/356°F conventional. This moderate temperature ensures the cake bakes evenly without drying out. Lightly grease your baking dish with oil to prevent sticking and allow for easy serving later.

Whip the aquafaba:

This step is crucial for achieving a light texture. Place aquafaba in your stand mixer bowl and whip on high speed for a full 5-7 minutes until you see stiff peaks forming. The aquafaba should hold its shape when the beater is lifted. This creates air pockets that give the cake its soft texture.

Create pistachio sugar:

Combine the pistachios and sugar in a food processor and process until very finely ground. This distributes the pistachio flavor throughout the cake while creating a uniquely colored and flavored sugar base for your dry ingredients.

Mix dry ingredients:

Transfer your pistachio sugar mixture to a large bowl and sift in the remaining dry ingredients. Sifting prevents lumps and ensures everything mixes evenly. Whisk them together thoroughly to distribute the leavening agents evenly.

Combine wet ingredients:

In a separate bowl mix the soy milk, apple cider vinegar, olive oil and vanilla. The acid in the vinegar will react with the milk creating a vegan buttermilk that improves the cake texture significantly.

Create the batter:

Pour the wet ingredients into the dry mixture and stir just until barely combined. Stop while you can still see some flour streaks this prevents overmixing which would develop too much gluten and toughen the cake.

Incorporate aquafaba:

Using a gentle folding motion, carefully incorporate the whipped aquafaba into the batter. This delicate technique preserves the air bubbles you created earlier ensuring your cake rises properly and has a light texture.

Bake to perfection:

Pour the batter into your prepared pan and bake for 35-45 minutes. Test for doneness with a skewer the center should come out clean or with a few moist crumbs. Allow the cake to cool completely on a wire rack before proceeding.

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My absolute favorite part of this recipe is watching people's reactions when they take their first bite. The expression of surprise when they realize this incredibly moist luxurious dessert is completely vegan brings me joy every time. I once served this at a dinner party where three guests asked for the recipe before even finishing their slices.

The Perfect Milk Soak

The traditional tres leches cake relies on evaporated milk, condensed milk, and heavy cream for its signature moisture. For this vegan version I discovered that the combination of pistachio butter, coconut milks, and almond milk creates an even more flavorful soak that perfectly complements the pistachio cake. Make sure your milk mixture is well combined before pouring over the cake, allowing the pistachio butter to fully incorporate for even flavor distribution.

Storage and Make-Ahead Tips

This cake actually improves with time making it the perfect make-ahead dessert. After soaking, the cake can be refrigerated, covered, for up to four days. I recommend adding the whipped topping no more than 24 hours before serving for the best presentation. If you need to prepare further in advance, the soaked cake freezes beautifully for up to a month; simply thaw overnight in the refrigerator before adding the whipped topping.

Serving Suggestions

For an extra special presentation, serve each slice with a small scoop of vegan pistachio ice cream on the side. A light dusting of ground pistachios or a sprinkle of edible rose petals adds beautiful color contrast. This cake pairs wonderfully with a shot of espresso or a cup of cardamom-spiced tea to complement the nutty flavors. For special occasions, consider garnishing with candied pistachios for added texture and a sophisticated finish.

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Frequently Asked Questions

→ How do I ensure the cake is moist?

Poke holes throughout the cake before pouring the milk mixture to allow it to absorb fully. Let it chill overnight for the best results.

→ Can I substitute the pistachio butter?

Yes, you can use almond butter or cashew butter as a substitute, but it will alter the flavor profile slightly.

→ What can I use instead of aquafaba?

If you’re not vegan, you can use egg whites. If staying vegan, a flax egg (1 tablespoon ground flaxseed with 3 tablespoons water) can work, though the texture might differ.

→ How long does this cake stay fresh?

The cake stays fresh for up to 4 days when stored in an airtight container in the fridge.

→ Can I make this gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend. Ensure it includes xanthan gum for structure, or add it separately.

→ What is the best way to whip coconut cream?

Chill the coconut cream overnight, then whip it using a stand or hand mixer until it forms stiff peaks. Add pistachio butter for extra flavor.